BLD

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Pesto:
  • 1 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/4 cup EVOO
  • 1/4 cup grated Parmigiano-Reggiano
  • 3 tablespoons pine nuts
  • 2 cloves garlic, grated
  • 1 Fresno or Italian cherry chile pepper
  • Kosher salt and freshly ground pepper
  • 1 large red bell pepper
  • 2 pounds hot Italian sausages
  • EVOO, for drizzling
  • Kosher salt
  • 12 ounces haricots verts
  • 4 ounces bacon or pancetta, chopped
  • 1 red onion, quartered and thinly sliced
  • Freshly ground pepper
  • 4 thick slabs Italian peasant bread or semolina bread
  • Softened butter
  • 4 large organic eggs
Directions

For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper.

Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice.

Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.

Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper.

Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto.

Rub the griddle with a bit of butter and cook the eggs over easy.

Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.

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    Recipe courtesy of Food Network Kitchen